3-Ingredient Coconut Bombs

Sometimes you come across a cookie that catches your eye. In my case, this happens quite a lot but when a cookie has a short ingredient list and a delicious name – it really stands out!!!

These cookies are tropical paradise – unlike those sincerely delicious chocolate cookies which require a large glass of Nutella Milk (since I simply detest ordinary milk and everything tastes better when Nutella is involved), these coconut bombs require a large tropical smoothie, maybe a non-alcoholic Pina Colada pineapple crush served with pineapple pulp and crushed ice. Yea, that’s it.

Why? Why would I serve it as such?
Because these cookies do not consist of butter, eggs sugar and flour. They are not the usual heaviness (good heaviness) which comes with cookies and therefore need to be eaten with a drink which refreshes and rejuvenates as well as makes you think of surfs, beaches and shiny, sunny days – a good picture for the upcoming Christmas vacation no?

The combination of coconut and sweetened condensed milk is fantastic – especially since they basically make up the whole cookie in itself. The coconut gets toasted to a fragrant consistency and matches with that slightly dulce-de-leche-ified sweetened condensed milk after baking. The smell, look and taste is simple, not subtle and blasting out coconut. YUM! – and much recommended 🙂

I left out the 1/4 tsp baking powder (making a 4 ingredient cookie into 3 ingredient) – it doesn’t react with anything but flour so if you don’t flatten your cookies, they won’t flatten themselves with heat – flatten the cookies beforehand PLEASE

I used chopped up divine Toffifee instead of chocolate chips (but you can use any add-in desired) – never heard of Toffifee? It is an Australian toffee made up of a caramel mini basket containing a hazelnut and topped with smooth melted hazelnut chocolate – the perfect combination of caramel and Nutella to ever walk be eaten on the Earth

I let them cook in the residual heat of the oven with the door ajar for extra crispiness

Any recommendations – OF COURSE

Bake them at 160 degrees C next time since the 180 degrees delivers a heat too intense which (as you can see) can over-crispify the edges while leaving the middle cooked but not golden and toasty

And that is all – please enjoy these ‘whip up anytime because the ingredients are always there and ready’ coconut tropical cookies 😀

I had to make another batch of melting moments – the first time in history in which I have made the same baked good twice in one week for my family – they loved them, claiming they beat even cafe style ones – MAKE THIS BISCUIT!

I used half the batter as my melting moment biscuits, and for the other half I added in honey roasted macadamias and didn’t put a filling – they turned out to be the crunchy on the inside but soft inside cookies with a lot to offer even sans cream!

Here are some tips on making these cookies with add ins:

The mixture becomes more crumbly so to round each biscuit dough, take a tbs into your palm and massage and knead it until it becomes pliable enough to roll into a ball

Flatten add ins biscuits with your palm since using a fork will ruin the cookie shape and make cracks

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5 Comments

What a great cookie recipe, these look delicious! Love your blog, so glad to be a new follower! Also feel free to check out the $50 Williams-Sonoma gift card giveaway going on over at my blog right now! xoxo

Thank you so much – don’t forget to verify the subscription! 🙂
I was recently checking our your blog and hate to say it, was inspired to start making skinni-er desserts maybe 😛
And I’ll definitely check out your giveaway!
Cheers and welcome to my baking world!

Great to stop in and find not one but 3 delicious cookie recipes. I am so surprised that the first one calls for such little ingredients. However, chocolate and coconut is a classic combo. I am sure I would eat quite a few of those. The additions you have done to the melting moments also look well worth a try. Yum!